Preparation:
* Sandwich or roll steaks should weigh about 6 oz each.
** Pickles, Salt Pork or Bacon should be cut into long thin strips.
Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper.
Divide pickles, salt pork (or bacon), and onion among the steaks equally.
Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread.
Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes.
Remove beef rolls, discard clamps, and arrange on a preheated platter.
Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil.
Boil until gravy is thick and bubbly. Correct seasonings and serve separately. |
